Once in a blue moon I come up with a recipe idea that is so yummy I amaze myself. When I find myself heading back to the refrigerator repeatedly for just one more spoonful, I know I done good. LOL! When my Sparky heads to the fridge for just one more bite, I know I have a winner. This one is it! I admit I came to the kale bandwagon rather late in the game, but now I am fully onboard. Kale is a nutrient dense super food and right now there are 12 heads of kale growing in our garden, so I figured I had better find ways of using this dark green, curly leafed vegetable and is what I came up with yesterday. A very healthy salad, but more importantly, a simply scrumptious dish. Filled with Cannellini bean protein and yummy crunchy vegetables. Dressed with a simple but delicious combination of Extra Virgin Olive Oil and lemon juice, it is ready in just the time it takes to chop the veggies and whisk the dressing. You can serve it as I did last night as a side salad with baked chicken and asparagus or as a main dish salad piled onto lettuce leaves with a nice slice of artisan bread on the side.
So let’s get busy and build a delicious Mediterranean Kale and Cannellini Bean Salad.